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Total Time
35mins
Prep 15 mins
Cook 20 mins

This recipe was clipped years ago from the Oregonian newspaper which stated it was a recipe from a restaurant called Piccolo Mondo. I don't know if the restaurant is still in existence, but this soup is still around. It's great as a first course with beef. Use dry smoked salmon, which is also known as kippered salmon.

Ingredients Nutrition

Directions

  1. In 4 quart pot melt margarine and bacon fat. Saute the onion, celery, potatoes, garlic, thyme, tarragon, and dill until the onions are translucent. Reduce heat and add flour and paprika, blending well. Stir in the fish stock. Add the smoked salmon, bay leaf, lemon juice, Worcestershire, Tabasco, pepper, salt, and wine. Bring to boil, then reduce heat and simmer 20 minutes.
  2. Remove from heat, stir in half and half and parsley.